Grilled Red Snapper with Avocado-Papaya Salsa
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Grilled Red Snapper with Avocado-Papaya Salsa
YIELD Makes 4 servings
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INGREDIENTS
| 1 | teaspoon ground coriander seeds |
| 1 | teaspoon paprika |
| 3/4 | teaspoon salt |
| 1/8 | to 1/4 teaspoon ground red pepper |
| 1 | tablespoon olive oil |
| 4 | skinless red snapper or halibut fish fillets (5 to 7 ounces each) |
| 1/2 | cup diced ripe avocado |
| 1/2 | cup diced ripe papaya |
| 2 | tablespoons chopped fresh cilantro |
| 1 | tablespoon fresh lime juice |
| 4 | lime wedges |
PREPARATION:
- Prepare grill for direct grilling. Combine coriander, paprika, salt and red pepper in small bowl or cup; mix well.
- Brush oil over fish. Sprinkle 2-1/2 teaspoons spice mixture over fish fillets; set aside remaining spice mixture. Place fish on oiled grid over medium-hot heat. Grill 5 minutes per side or until fish is opaque.
- Meanwhile, combine avocado, papaya, cilantro, lime juice and remaining spice mixture in medium bowl; mix well. Serve fish with salsa and garnish with lime wedges.
This recipe appears in:
Mexican
NUTRITIONAL INFORMATION:
| Serving Size: | 1 snapper fillet with 1/4 of salsa |
| Sodium | 559 mg |
| Protein | 30 g |
| Fiber | 2 g |
| Carbohydrate | 5 g |
| Cholesterol | 51 mg |
| Saturated Fat | <1 g |
| Total Fat | 9 g |
| Calories from Fat | 37 % |
| Calories | 221 |
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